A fixing process for reducing the bitterness and astringency of green tea and an induction heating drum fixing machine

Abstract

The invention discloses a de-greening process for reducing the bitterness and astringency of green tea and an induction heating roller de-greening machine. A de-greening process for reducing the bitterness and astringency of green tea is to adopt a stepped intermittent induction heating drum for de-greening, and the drum is divided into multiple groups of induction heating sections. And a low-temperature buffer zone is arranged between two adjacent groups of induction heating sections. The stepped intermittent induction heating drum cleaning technology adopts a new induction conduction heating method to improve the uniformity of heat conduction of the cylinder. The cylinder is composed of multiple sets of induction conduction heating sections and low-temperature buffer zones. The low-temperature buffer zone is added at the end of each heating section. According to the water loss characteristics of the leaves during the greening process, the temperature setting of the heating section should be gradually reduced to present a ladder state; the low-temperature buffer zone The main function is to delay the loss of water from the outside of the green tea leaves to a large extent, and promote the rapid conduction of heat energy to the inside of the green tea leaves, which not only inhibits the activity of enzyme plastids, but also increases the rate of water spillage. .

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a degreening process for reducing the bitterness and astringency of green tea and an induction heating drum degreening machine. Background technique [0002] Green tea is the tea with the longest history, the most abundant variety, and the widest production and consumption in my country. Its output accounts for about 70%, and it plays a pivotal role in the tea industry. In recent years, tea scientific research personnel and production enterprises have carried out a large amount of research and production work in order to reduce the bitterness and astringency of green tea and improve the taste quality of green tea. The most critical process of green tea processing), the traditional methods of green tea fixation include drum fixation, pot fixation, hot air fixation, microwave fixation, steam fixation, etc., using contact or radiation transfer heating methods, which have cert...

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Problems solved by technology

[0003] The traditional finishing method uses continuous high-temperature heating, and the finishing time ranges from 40 to 80 seconds. The external temperature of the high-temperature finishing leaves is relatively high, and the water is lost too quickly, resulting in burnt edges and scorched leaves on the outside of the finishing leaves; low-temperature finishing is difficult. Inhibit the activity of enzymatic plastids (polyphenol oxidase, peroxidase), resulting in insufficient greening. After cooling, red stalks and red leaves appear; uneven greening, showing a temperature gradient and a water content gradient from the outside to the inside. It is easy to form a partially closed state, the internal water content is high, and the temperature is too low, which also leads to insufficient finishing. The problem of green tea’s bitterness and astringency has seriously affected the development of the green tea industry. Therefore, the innovation of green tea fixing technology and equipment can reduce the bitterness of green tea. It is of great significance to effectively improve the taste of tea soup and improve the quality of tea

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